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Old 04-28-2010, 04:33 AM   #1
EricCSU
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Default Can You Brew It recipe for Lagunitas Brown Shugga

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

SG 1099
FG 1023
75% apparent attenuation
54.9 IBUs
17.5 SRM
10.1% abv

WLP002 or Wyeast 1968 at 64F, increasing 1 degree per day until 70F is reached

90min boil

16 lbs US 2-row
3.8 lbs wheat malt
1 lb munich 10l
1.05 lbs crystal 60 (Crisp if you can)
0.3 lbs crystal 105
0.23 lbs crystal 150
0.61 lbs dark brown sugar at 30min

44g williamette 4.1%AA at 90min
10g nugget 12.7%AA at 45min
31g williamette at 45min
3g nugget at 1m
11g liberty 4.5%AAat 1m
23g centennial 8%AA at 1m
21g cascade dry hop
21g centennial dry hop
21g liberty dry hop

Mash at 155F for 45min or until conversion
Mash out at 168F for 10min
Sparge at 170F for 45min

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Old 08-19-2011, 03:58 PM   #2
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Has anyone tried this? I think I'm going to take a stab at it this weekend. Don't have 150 or 105. Do you think a little chocolate malt would suffice as a replacement?

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Old 08-19-2011, 04:06 PM   #3
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Quote:
Originally Posted by EllisTX View Post
Has anyone tried this? I think I'm going to take a stab at it this weekend. Don't have 150 or 105. Do you think a little chocolate malt would suffice as a replacement?
No. Chocolate malted is roasted and the color is around 350-400lov., much too dark and a different flavor. Get crystal 90 and crystal 120 if you can't get 150 or 105.

Eric
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Old 08-19-2011, 04:16 PM   #4
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Originally Posted by EricCSU View Post
No. Chocolate malted is roasted and the color is around 350-400lov., much too dark and a different flavor. Get crystal 90 and crystal 120 if you can't get 150 or 105.

Eric
I know it won't bring the same flavor or color. I was thinking just enough to adjust the color. I really want to use just what I have on hand. Since there is such a small amount of the 150/105, I may bump up the 60 a quarter lb and use the chocolate just for color adjustment. I know it won't be the same beer but hopefully it will produce a good product. I'm also going to have to replace the liberty and nugget with something.
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Old 08-20-2011, 03:58 PM   #5
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I brew this a few months ago, it was great. Only had to sub the liberty hops (for what, can not remember..). The crystal malts they use are english crystals so keep that in mind when sub. them. US crystal will be quite different, I wasn't able to get Crisp but Bards are the closest so I went with those and was happy with the results. I guess muntons might be the next best that is commonly available at most LHBS.
This is only important if your trying to clone vs. just brewing a good. Beer

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Old 08-22-2011, 05:46 PM   #6
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Brewed this up as close as I could with ingredients is already had. My pump broke that I use for my immersion chille and my hydrometer broke but I think it's going to be an awesome beer.

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Old 11-09-2011, 10:18 PM   #7
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I'm going to brew this on Saturday...had to make some substitutions for the Crystal 105 & 150, but I think it'll be fine. I also had to make substitutions for Willamette hops (went with Fuggles), and Nugget hops (went with Magnum). After reading one of the prior posts, I realize I didn't distinguish between English & American Crystal malts while at my LHBS...I'm pretty sure there American. I'll keep my fingers crossed. I plan to split the 6-gallon batch into two 5-gallon Better Bottles and make a 1/2-gallon Wyeast 1968 starter for each. This is certainly the biggest beer I've ever attempted, so wish me luck! I'll post again with the results in a few months

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Old 11-17-2011, 03:20 AM   #8
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I brewed this along with a Pliney clone over the weekend. I didn't track down the crisp malt but everything else is pretty close. I used S-04 and it started up a few hours after pitching. It's been bubbling away every second or so since Sunday. I've got high hopes for this one. Strayed way too far from the recipe on my first attempt.

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Old 11-19-2011, 05:51 PM   #9
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Giving this a shot tomorrow. I have a question. I've never brewed with "wheat malt".

1) If I use wheat grain in partial mash, can it convert itself? I see that "White Wheat" is seen to have high diatastic power, almost as much as 2-row. But "German" and "Belgian" wheat need 2-row for conversion which is why, I imagine, my "wheat extract" that is available at LHBS is 60% wheat, 40% 2-row (or maybe i have that backwards)...

2) If I use wheat grain, do i need rice hulls if I'm only doing partial mash? I see no rice hulls in the grain bill so I'm assuming you only add those if your setup requires it.

Listening to Tasty's clone, he used all american crystal i believe. Lagunita's dude was different, he used the following:

4.7% Crisp Crystal 60L
1.3% Crisp Crystal 120L
1.0% Crystal 135 (or 165) - Hugh Barrett England

Tasty's ended up being "cloned" so it shouldn't matter too much.

Also don't forget - the guys on CYBI said that this beer starts out as a "double red hop bomb" but after the hop aroma field collapses down after 3-5 months, it "turns into" what we all know as Brown Shugga. Interesting, eh?

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Old 11-19-2011, 06:10 PM   #10
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I'm assuming that "German Wheat Malt" is what I want to use, which is generally seen as being self-converting. I'm only doing one gallon so here is my partial mash bill:

10oz wheat malt (self-converting)
8oz munich + crystal malts (Munich needs mashing, crystal could use it)
12oz of 2-row (to help the wheat, convert the munich, and then hack away at crystal)

Puts me at the equivelant of just over 9lbs equivalent for a 5-gallon recipe. I'll simply add the rest with 2-row extract and be good to go!

Final 1-gallon grain bill:

12oz 2-row pale
10oz Wheat Malt
2.8oz Crisp Crystal 60L
2.7oz 10L Munich
.8oz Crystal 105 (Crisp if you can find it)
.63oz Crystal 150L (Crisp if you can find it)
1.6oz Brown Sugar Dark @ 30min

1lb 8oz Pale Extract (2-lb Grain Equivalent)

Same hops as suggested, although here are my hops notes:
Why so little nugget @ 45 min? Kind of strange.
Why use Willamette for bittering with such low AA? I'm considering using my go-to bittering Magnum which has much higher bang for buck @ 60min and I have so much Magnum...
I don't feel like buying Cascade just for dry-hop so I may end up using Willamette to subtitute for cascade. The Dry Hop is important but since Brown Shugga is enjoyed after aging which collapses the hop aroma field down into the beer, the subtle differences between cascade won't be very apparent, I hope.
Lagunita's actually suggests "Horizon" but says if it is unavailable, try to use Nugget (which is what Tasty did). It is worth noting that the only recommended substitute I can find for Horizon is Magnum, although Horizon is said to have great aroma properties and Magnum does not have that...

One other thing. Lagunitas traditionally uses only 3 hops additions: Bittering, Taste, and Whirlpool. They said they have done both a 60min and 90min boil at their old and new brewhouse, respectively. They say that their "Taste" additions are always halfway through - so 30min for 60min boil, 45min for 90 min boil. If you do 60min boil, simply adjust hop quantities until you end up with 55IBU.

Let me know how yours turns out!




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